FoodSaver GameSaver Bronze User Manual page 9

Recipes
for your FoodSaver Appliance
®
Wild Rice & Almond-Stuffed Game Hens
¾ cup wild rice, cooked to
package instructions
½ cup almonds, slivered
¼ cup shallots, minced
½ teaspoon orange zest
2 - 1 ½ pound game hens,
rinsed and dried
Once the rice is cooked, stir in the almonds, shallots and orange zest. Stuff the dressing into
the 2 prepared game hens. Melt butter and pour into Crock-Pot
sear the game hens on all sides until brown. Place the browned game hens into the slow cooker.
Whisk together the beef broth, red wine, Dijon mustard, basil and black pepper and pour over
the game hens. Cover and cook on High for 4 to 5 hours or on Low for 6 to 8 hours. Drizzle the
natural juices over the game hens to serve.
Serves 2
www.crockpot.com
Game Stew
2 lbs stew meat
½ c. flour
3 Tbs shortening
1 onion, chopped
4 carrots, sliced
1 tsp minced garlic
2 bay leaves
Dredge meat in flour. Brown in shortening in skillet. Add to Crock-Pot
ingredients. Cover; cook on Low 10–12 hours or High 5–6 hours.
www.crockpot.com
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for more tips and recipes.
2 tablespoons butter
1 ½ cups beef broth
¾ cup dry red wine
1 ½ tablespoons Dijon mustard
¾ teaspoon dried basil
¼ teaspoon ground black pepper
® slow cooker. In a separate pan,
1 tsp salt
1 tsp sugar
1 tsp pepper
½ tsp paprika
¹⁄ tsp cloves
8
1 tsp lemon juice
1 tsp Worcestershire™
4 c. water
slow cooker with all other
®
Fresh Meat Jerky Recipe
®
Using Oster Jerky Seasonings to Make Jerky:
Jerky may be made from a variety of different meats. When selecting meats for making jerky, choose lean
meats with minimal fat, as fat tends to go rancid during storage. A lean flank steak or round steak makes
excellent jerky. Most lean meats will yield about 1 pound of jerky from every 2 pounds of fresh meat.
For Ground Meats:
Add both the spice mix and the cure mix of one Oster
ground beef, game, or poultry. For spicier jerky: add ¼ tsp. or more of cayenne pepper. For less spicy
jerky, add ½ pound extra meat.
For Meats that are not Ground:
Remove all fat and cut into cubes or thin strips ¼" to
for jerky. If meats are cut on the cross-wise grain, jerky is less chewy than if meats are cut on the
lengthwise grain.
®
Mix Oster Jerky Seasonings and ¼ cup water well and put vacuum seal mix and meat in FoodSaver
or Quick Marinator to marinate for 6 to 8 hours in the refrigerator before drying.
Helpful Hints
• D o not overlap strips on dehydrator trays. Leave room between strips for air flow.
• D ry jerky until it has a tough "leather" texture, but is not brittle. Do not interrupt drying process or meat
may spoil. For best results, rotate trays from top to bottom during the drying process.
• D epending on the thickness of the jerky strips, how much jerky is layered in the dehydrator and the
humidity, it will take from 4 to 10 hours to dry. Pat jerky with clean paper towels several times as it dries
to remove the oil which accumulates on the top of the jerky.
• A fter drying poultry, pork or fresh game, heat them in your oven at 160°F (71°C) for 30 minutes to avoid
the risk of salmonella.
• Wrap jerky in paper towels and let it stand for a couple of hours prior to packaging.
• B eef jerky that is stored on the shelf will start to go rancid at room temperature after three to four
weeks. Vacuum Package using your FoodSaver
refrigerator storage.
www.oster.com
www.foodsaver.com 1-877-777-8042
®
Jerky Seasonings packet to one pound extra lean
3 ⁄ " thick. It is easier to slice partially frozen meat
8
GameSaver Vacuum Sealing Appliance for freezer or
® ®
®
Bag
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